Method

Mix the berries and cherry jam together, and spoon into your trifle bowl. Scatter over the Madeira cake and push down a little into the berries.

Put the custard, mascarpone and 3 tbsp sugar in a bowl together and beat until smooth, then dollop all over the trifle. Put the double cream, remaining 2 tbsp sugar and sherry in a bowl and beat until soft peaks form. Cling film both the trifle bowl and cream and chill until ready to serve. You can do this up to 24 hours in advance.

To serve, spoon the sherry cream all over the trifle, then scatter with your favourite decoration.

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Comments, questions and tips

I loved this trifle it looked so impressive and tasted amazing. The only thing I changed was the custard as I made my own rather than using shop bought. Everyone had seconds and asked me for the recipe so will definitely make it again.

BornToEat

31st Dec, 2016

Please could someone advise me what size bowl to use. Many thanks.

Patslass

28th Jan, 2017

I use a 21cm (8inch) diameter pyrex bowl. It is 10 cm (4 inches) high. Works perfect.

Alma2

26th Dec, 2016

2.55

Best to take the marscapone and custard out of fridge for a couple hours to come to room temp before you mix - hard to get the marscapone to mix through the custard without any lumps straight from the fridge. I took from fridge and when I couldn't mix to smooth with either silicone hand whish (not electric) or fork I tried split second beat with my electric handmixer but that made it worse then left on kitchen window for couple of hours and was able to handmix to smooth without electrics.Also Think sponge would benefit from some booze to give it a kick! My waigrise summer frozen berries mix included some very tart tiny berries - these were too tart otherwise frozen very convenient.

Patslass

28th Jan, 2017

Great idea on the touch of booze on the sponge. Sherry possibly?

moirashaw1

31st Jul, 2016

Fabulous recipe. So easy to make with the frozen fruit. Will definitely make again.

allielovetocook

6th Dec, 2015

5.05

I made this last Christmas for my tee-total parents and this year I'm making it for them and a crowd. I made a couple of changes: I used a good quality Strawberry Jam instead of the Cherry. I omitted the Sherry and instead made my own Raspberry Puree which I swirled into the cream topping so it was marbled with pink and white (very pretty!), then I drizzled more Raspberry Puree on the top and scattered with fresh Raspberries that had been sat in a little icing sugar until they went juicy. Not only did it look amazing, it was absolutely delicious and my very fussy father asked for seconds!

susieone

7th Oct, 2015

5.05

This is a super "grown up" trifle with no jelly to be seen! Perfect for a girlie night!!

Rebecca Webber

13th Jul, 2015

A great trifle. I made it without the extra sugar as I thought that it would have been sweet enough. I was definitely right as it was refreshing and tasty. No extra calories needed in my opinion

patwhite43

7th Jul, 2015

I made this trifle for a WI event, everyone loved it but I didn't get the chance to taste it so I made another one for my family. My husband said it was the best trifle he had ever tasted.
I found it very easy to make and will certainly make it again and will keep it on my list for a dessert for over Christmas.

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